Honey Glazed Scallops with Tempura Brussels Sprouts and Parsnip Purée

Honey-Glazed Scallops with Tempura Brussels Sprouts and Parsnip Purée

Honey-Glazed Scallops with Tempura Brussels Sprouts and Parsnip Purée

By The Daily Meal
Serves 4

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Details
  • Servings:   4
  • Calories:   382
  • Protein:   6g
  •  
  • Fiber:   7g
  • Sugar:   8g
  • Carb Total:   25g
  •  
  • Trans Fat:   1g
  • Saturated:   18g
  • Fat Total:   28g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   starter
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Cuisine
  • japanese
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Ingredients
  • 3 Cups diced parsnips
  • 1 Cup heavy cream
  • 1 clove garlic, crushed
  • 2 Tablespoons butter
  • 1/4 Cup rice flour
  • 1 egg white, lightly beaten
  • 2/3 Cups ice-cold water
  • 1 Teaspoon lemon juice
  • 5 whole Brussels sprouts, stems removed and leaves pulled apart
  • Salt and pepper, to taste
Instructions

Honey-Glazed Scallops with Tempura Brussels Sprouts and Parsnip Purée serves 4 original recipe by The Daily Meal.

View original preparation instructions

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